Document Detail


Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization.
MedLine Citation:
PMID:  22417354     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Aggregation changes of whey protein induced by high-pressure microfluidization (HPM) treatment have been investigated in relation with their functional properties. Whey protein was treated with HPM under pressure from 40 to 160 MPa. Functional properties (solubility, foaming, and emulsifying properties) of whey protein concentrate (WPC) ultrafiltered from fluid whey were evaluated. The results showed significant modifications in the solubility (30% to 59%) and foaming properties (20% to 65%) of WPC with increasing pressure. However, emulsifying property of WPC treated at different pressures was significantly worse than untreated sample. To better understand the mechanism of the modification by HPM, the HPM-induced aggregation changes were examined using particle size distribution, scanning electron microscopy, and hydrophobicity. It was indicated that HPM induced 2 kinds of aggregation changes on WPC: deaggregation and reaggregation of WPC, which resulted in the changes of functional properties of WPC modified by HPM.
Authors:
Cheng-Mei Liu; Jun-Zhen Zhong; Wei Liu; Zong-Cai Tu; Jie Wan; Xiao-Fei Cai; Xin-Yun Song
Related Documents :
10649174 - Ex vivo human placental transfer and the vasoactive properties of hydralazine.
10205774 - Cardiovascular and metabolic responses to intermittent umbilical cord occlusion in the ...
8296824 - Increased vulnerability to neuronal damage after umbilical cord occlusion in fetal shee...
8059484 - Estimation of the pressure gradient across the fetal ductus venosus based on doppler ve...
14738644 - Measurement of trocar insertion force using a piezoelectric transducer.
9814624 - Prevention of salt-dependent cardiac remodeling and enhanced gene expression in stroke-...
Publication Detail:
Type:  Journal Article     Date:  2011-04-13
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 May 
Date Detail:
Created Date:  2012-03-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E341-7     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Authors are with State Key Lab. of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. Direct inquiries to author C-M Liu (E-mail: chengmeiliu@yahoo.com.cn).
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Standardization of domestic frying processes by an engineering approach.
Next Document:  Microencapsulation of menhaden fish oil containing soluble rice bran fiber using spray drying techno...